Chicken Mediterranean Quesadillas

Chicken Mediterranean Quesadillas: Shredded chicken breast, roasted red peppers, kalamata olives, a touch of red onion, & melted parmesan between two tortillas. Make the filling in big batches for a super easy freezer meal! Read on for my grain free, gluten free, & dairy free suggestions. 

Where’s the cheese? Did she really just photograph quesadillas without any visible cheese? Oh, it’s on there—I promise. A generous layer of organic aged parmesan, melted & full of flavor is ready and waiting to delight your palate. It’s all that’s needed to make these Chicken Mediterranean Quesadillas an unforgettable meal. However, if more cheese is what you want to make this already mouth-watering food even better; go for it—even add some grass-fed organic mozzarella if you like. But these quesadillas are so good that we even eat them cheese-less most of the time. You heard it right. A CHEESE-LESS quesadilla (dairy free option).

Are you gluten-free? No problem! There are store-bought gluten-free tortilla options (just make sure to avoid hydrogenated fat if possible), or make your own tortillas like I do (recipe coming soon!). Need a grain free option? Check out these flourless tortillas.

These Chicken Mediterranean Quesadillas are one of my favorite freezer meals. It’s an easy meal to share with an expectant Mom, give to a family in need, or to stock up on before having your own baby. Here’s how I do it:

1. Make a large batch (triple or quadruple the recipe).
2. Either boil on the stove, slow cook, or use an Instant Pot (pressure cooker) to cook the chicken.
3. Once cooked, I use my kitchen aid with the beater attachment to quickly shred all the chicken breasts/thighs. Just throw the breast in and slowly increase the speed until you are at about speed 7. Wait less than two minutes for the breasts to be perfectly shredded. Alternatively, just shred with forks and take satisfaction in knowing you are building strength in your hands 🙂
4. If you have a food processor or blender handy, throw the olives, peppers, and onions in & pulse. Forget perfectly diced/sliced/whatever—just chop the food.
5. Mix everything together in a large bowl and let it sit on the counter until the chicken has cooled.
6. Spoon the mixture into plastic gallon freezer bags, smash flat, & freeze up to 3 months before using.
7. Make sure to keep tortillas, avocados, & cheese on hand for when you are ready to eat this delicious meal (or include it in the care package when sharing this meal with a friend!).

Chicken Mediterranean Quesadillas go great with:

• Black Bean Brownies or No-Bake Carrot Bites for dessert
• A large green salad (drizzled in authentic olive oil)

Enjoy! ♥ Rashele

Don’t forget to pin these CHICKEN MEDITERRANEAN QUESADILLAS to your favorite Pinterest board for later!

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Chicken Mediterranean Quesadillas

Chicken Mediterranean Quesadillas: Shredded chicken breast, roasted red peppers, kalamata olives, a touch of red onion, & melted parmesan between two tortillas. Make the filling in big batches for a super easy freezer meal! Read on for my grain free, gluten free, & dairy free suggestions. 

Course Freezer Meals, Kid Food, Lunch, Main Dish

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 4 people

Author Rashele Birmingham

Ingredients

• 1 pound shredded cooked chicken thighs or breasts
• 2 cups chicken bone broth
• 1 cup Kalamata olives sliced
• 1/2 medium red onion diced
• 1 cup roasted red pepper diced
• 2 cloves garlic minced
• 1/4 tsp Celtic sea salt
• 2 Tbsp basil fresh, chopped
• 2 tsp Italian seasoning, dried
• 1 cup Parmesan cheese optional

Instructions

Stove Top Chicken

1. Bring water plus broth to boil in large stockpot. Add chicken and boil for 20-30 minutes until tender and easy to shred. When cooked, either shred by hand with forks or put whole breasts/thighs into KitchenAid; use beater attachment and slowly increase speed to 7/8 and watch the chicken shred effortlessly in 2 minutes or less.

Slow Cooker Chicken

1. Put broth and chicken in slow cooker. Cook on high for 4-6 hours or low 6-8 hours. When cooked, either shred by hand with forks or put whole breasts/thighs into KitchenAid; use beater attachment and slowly increase speed to 7/8 and watch the chicken shred effortlessly in 2 minutes or less.

Instant Pot Chicken

1. Put broth and chicken in Instant Pot. Cook on high pressure for XXXXXX minutes. When cooked, either shred by hand with forks or put whole breasts/thighs into KitchenAid; use beater attachment and slowly increase speed to 7/8 and watch the chicken shred effortlessly in 2 minutes or less.

Quesadilla's

1. Chop olives, onion, & red pepper, add to shredded chicken and mix well to combine.
2. Add garlic, salt, basil, & Italian seasoning. Mix well.
3. To finish quesadillas, lightly brush griddle with heat safe oil (e.g. refined coconut oil, lard, tallow, avocado oil). Head griddle over medium-high heat 1-3 minutes or until hot.
4. Place tortilla on pan, spoon chicken filling onto tortilla, sprinkle with cheese and either fold over or top with another tortilla. Cook quesadillas 2-3 minutes on each side or until tortillas are golden brown and cheese is melted.
5. Serve with sliced avocado if desired.

Don’t forget to pin these CHICKEN MEDITERRANEAN QUESADILLAS to your favorite Pinterest board for later!

Tools used to make this recipe (click photo or link to learn more):

1. KitchenAid Mixer: a must-have appliance.
2. Instant Pot: very nice!